Potatoes with spinach and pomegranate

Serves 2

500g new potatoes or sweet potato/kumara

2 Tblspns oil (canola will be fine)

11/2 tsp curry powder of your choice

3 Tblspns mayonnaise

4 Tblspns sour cream

50g baby spinach leaves

3 spring onions

1/3 cup crumbled feta

Pomegranate arils (seeds) or half a pomegranate

Cook the potatoes in a deep pot of salted boiling water until tender. In a small mixing bowl, mix the oil, curry powder and mayonnaise then stir in the sour cream. Drain the potatoes, then fold them into the dressing with the spinach leaves. Finely shred the spring onions add to the salad and pile onto plates. Scatter over pomegranate seeds and crumbled feta.

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